Entrees » Porchetta
If there's anything that travels easier from an Italian table to an American one, it's meat wrapped with meat. Antonio Bettencourt demos one of his Italian favorites, a classic Porchetta. Almost every region of Italy has its own version of this iconic dish. Antonio begins by seasoning pork belly and a pork loin with a mixture of garlic, rosemary, fennel, and lemon zest. The belly is wrapped around the loin and slow-roasted to perfection. Eat your heart out, turducken, this meat-in-meat combo is for big kids.
Posted Tuesday, January 3, 2012, at 6:28 pm by albo4121:thank you for sharing, i can't wait to try making this one..
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